This High Protein Lasagna Soup is a hearty and comforting bowl filled with all the goodness of traditional lasagna, but in a warm, easy-to-eat soup form. You get layers of flavor from the meaty tomato broth, tender noodles, creamy cheese, and a boost of protein that helps keep you full and satisfied.
I really love making this soup when I want something cozy but still packed with nutrition. It’s a great way to enjoy all the flavors of lasagna without the fuss of baking a whole dish, and the extra protein makes it feel like a complete meal. I usually add a little extra cheese on top because, well, cheese just makes everything better!
Whenever I serve this soup, I like to pair it with a simple side salad or some garlic bread to soak up every last bit. It’s the kind of meal that feels like a warm hug on a chilly day, and friends always ask for the recipe after tasting it. I think what makes it so special is that it’s both satisfying and easy to make, perfect for any weeknight dinner or casual gathering.
Key Ingredients & Substitutions
Ground Meat: I like using lean ground turkey for a lighter option, but lean ground beef works great too. For a plant-based twist, try lentils or crumbled tofu to keep the protein up.
Tomato Base: Crushed tomatoes, tomato sauce, and paste build a rich tomato flavor. If you prefer, fire-roasted tomatoes add a deeper taste, or use canned diced tomatoes for more texture.
Lasagna Noodles: Mini or broken lasagna noodles cook nicely in soup; you can swap for broken spaghetti or any small pasta shape you have on hand.
Cheeses: Part-skim mozzarella melts well without extra fat. Cottage cheese or ricotta adds creaminess and protein; Greek yogurt can be a lower-fat substitute if needed.
Spinach: Fresh spinach adds a nice color and nutrients. Feel free to use kale or chard if you want a heartier green.
How Do You Get the Noodles Just Right in the Soup?
Cooking noodles directly in the soup can be tricky because they might get mushy or stick together. Here’s my go-to method:
- Break noodles into small pieces so they cook evenly.
- Add noodles only after the soup has simmered for a while to build flavor.
- Stir frequently while noodles cook to prevent sticking.
- Check texture early and often. Cook until tender but still firm to the bite.
- If you want leftovers, cook noodles separately and add to bowls when serving so they don’t soak up too much broth.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and holding all the ingredients comfortably.
- Wooden spoon or silicone spatula – helps you break up the meat and stir without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, and greens easily and safely.
- Measuring cups and spoons – make sure your spices and liquids are just right.
- Ladle – great for serving the soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap ground turkey or beef for Italian sausage for a spicier, richer flavor.
- Add chopped mushrooms or zucchini for extra veggies and texture.
- Use kale instead of spinach for a heartier green that holds up well in soup.
- Stir in a pinch of smoked paprika or fennel seeds to bring a different depth to the broth.
How to Make High Protein Lasagna Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound lean ground turkey or lean ground beef
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 8 ounces whole wheat or regular mini lasagna noodles (or broken lasagna noodles)
- 2 cups fresh spinach, roughly chopped
- ½ cup low-fat cottage cheese or ricotta cheese
- 1 cup part-skim shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley for garnish, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook everything, so it’s ready in roughly 40 minutes. It’s quick enough for a satisfying weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring occasionally, until it becomes soft and translucent (about 3-5 minutes). Then add the minced garlic and cook for another minute until you can smell its aroma.
2. Brown the Meat and Add Spices:
Add the lean ground turkey or beef to the pot. Break it up with a spoon and cook until it’s browned and no longer pink—usually 5 to 7 minutes. Drain any extra fat if needed. Stir in dried basil, oregano, crushed red pepper flakes (if using), and salt and pepper. Mix well.
3. Make the Tomato Broth:
Pour in the crushed tomatoes, tomato sauce, tomato paste, and broth. Stir everything together and bring the soup to a boil. Then lower the heat and let it simmer for about 15 minutes so the flavors can mix well.
4. Cook the Noodles and Spinach:
Break the lasagna noodles into bite-sized pieces and add them to the pot. Cook until noodles are tender, around 8-10 minutes, stirring regularly to prevent sticking. Once noodles are almost done, add the chopped spinach and cook until wilted, about 2 minutes.
5. Serve with Cheese and Garnish:
Turn off the heat. Serve the soup in bowls, adding a dollop of cottage or ricotta cheese on top. Sprinkle shredded mozzarella and Parmesan cheese over the top. Garnish with fresh chopped basil or parsley for a fresh finish. Enjoy immediately with crusty bread or a side salad if you’d like.
Can I Use Frozen Meat for This Soup?
Yes, but make sure to fully thaw the ground turkey or beef before cooking. Thaw it safely in the fridge overnight or use the defrost setting on your microwave. This helps it cook evenly and prevents any excess moisture from affecting the soup.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen when it sits overnight in the fridge. Store the soup in an airtight container for up to 3 days. When reheating, you might want to add a splash of broth if it thickens too much.
What Can I Use Instead of Lasagna Noodles?
Any small pasta shape works well here—try broken spaghetti, rotini, or penne. If you prefer a gluten-free version, use gluten-free pasta and adjust the cooking time accordingly.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. When reheating, stir frequently and add a bit of water or broth to loosen the soup if it has thickened too much.
